Preparation

For Aioli:
Mash garlic, Aleppo pepper, and 1/4
teaspoon coarse salt to paste in mortar with
pestle or in small bowl with back of spoon.
Whisk in remaining ingredients. DO AHEAD:
Can be made 2 days ahead. Cover and chill.

Squeeze juice from lemon half into
medium bowl of water. Cut 1/2 inch from
tops of artichokes. Working with 1 artichoke
at a time, break off dark outer leaves
until only pale yellow leaves remain. Cut
artichokes lengthwise in half; cut each half
into 1/2-inch wedges. Place in lemon water
to prevent browning.

Place potatoes in heavy large saucepan.
Add enough cold water to cover; sprinkle
with salt. Bring to boil; reduce heat to
medium-high and boil until potatoes are
just tender, 8 to 10 minutes. Drain. Transfer
to baking sheet until cool enough to handle.
Halve or quarter potatoes.

Drain artichokes; pat to dry well,
then sprinkle with salt and pepper. Heat 2
tablespoons olive oil in heavy large skillet
over medium-high heat. Add artichokes
and sauté until browned, about 4 minutes.
Add 1/2 cup water, thyme sprigs, and garlic.
Cover skillet and simmer over medium
heat until artichokes are tender, about 5
minutes. Uncover and boil until no liquid
remains, stirring often, 2 to 3 minutes.
Add remaining 1 tablespoon olive oil and
potatoes; stir to coat. Add cream and
sprinkle with salt and pepper. Cook until
potatoes are heated through and browned
in spots, stirring often, about 6 minutes.
Season hash to taste with salt and pepper.
DO AHEAD: Can be made 1 hour ahead. Let
stand at room temperature.

Preheat oven to 400°F. Heat peanut oil
in heavy large ovenproof skillet over high
heat. Add steak and cook until bottom is
brown, about 2 minutes. Turn steak over;
transfer to oven and roast until cooked
to desired doneness, about 7 minutes for
medium-rare. Transfer to work surface; tent
with foil to keep warm. Let rest 10 minutes.

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Recent Review

This is a favorite of mine because it comes together quickly for a weeknight meal. I added just a bit of the aioli to the potatoes along with the cream.
Love the aleppo pepper. The first time I made it I used the aleppo recipe. The next time I used the actual pepper. Both were good.